Mushroom & Tempeh Ragu with Parmesan Polenta

Finely dice brown onion, garlic, celery, carrots, mushrooms. Cut basil up finely and shave parmesan. Grate or very finely dice tempeh, and set aside

Heat a large heavy saucepan over medium heat, and add 2 tablespoons of olive oil and diced brown onion. Cook for 4 to 5 minutes or until soft

Add celery, carrots and bay leaves and cook for 3 to 4 minutes

Add mushrooms and sauté for another 2 minutes

Add 1 tablespoon of olive oil, tempeh and garlic. Cook until the tempeh is brown

Add fennel seeds, oregano, chili flakes and soy sauce. Cook for 5 minutes

Reduce heat and add tinned tomatoes, tomato paste, vegetables stock, basil leaves and stir. Simmer for 20 minutes, stirring occasionally

While the ragu is simmering, bring 600mL water to the boil, and slowly add to the polenta while stirring. Stir continuously until thick (you may need to add more water). This should take 3 to 4 minutes

Once thick, turn the polenta off and stir through 2 tablespoons of grated parmesan (or vegan parmesan) and a few grinds of black pepper

Serve polenta with hot ragu. Top with parmesan and parsley. Enjoy!